It’s right about this time in the Northern Hemisphere that winter starts to feel like an imposition. It’s not getting measurably warmer, and even though it’s been getting lighter for almost two months, it’s not light enough, darn it. Not at all.

This is the time of year when it’s easy to forget that winter’s thin light can also very beautiful. Flickr user t3mujin reminds of this fact with the above Lisbon street scene, snapped in December just before the winter solstice. He nails the beauty of Lisbon’s winter light wonderfully, anchoring the image in the gaze of the lovers casting shadows on the street.

Can you describe your favorite city in one word? Yellow Bus Tours, a tour guide company in Portugal, recently asked tourists of Lisbon to describe the Portuguese capital in one word.

Set to a montage of beautiful scenes shot in and around the city, the video sets a vibe that certainly makes the city look inviting. Kudos to Yellow Bus Tours for capturing the feel of the city & inviting their guests to help promote Lisbon tourism.

Can you describe Lisbon in one word? Have a link to a video of your favorite city? Share it with us in the comments below. It could be the next Photo/Video of the Day!

Sometimes a perfect day at the beach isn’t all cerulean blue skies and crystal clear water. Sometimes it’s a windy afternoon, after the season is over, but you can enjoy the solitude and serenity of the ocean. Flickr user t2mujin took in such a scene on a March day in Lisbon, Portugal for today’s Photo of the Day. We might be looking at a fisherman‘s gear or just someone eager for summer, even if winter hasn’t quite made a final exit.

Care to share a favorite travel moment with us? Add your photo to our Flickr pool and we might use it for a future Photo of the Day.

The city of Lisbon is dominated by its hills. It can make getting around this Portuguese capital an interesting experience (tip: make sure to try out one of the city’s elevators). But rest assured, once you make it to the top, you’ll be treated to some of Europe’s most amazing views. Today’s photo, by Flickr user t3mujin, offers a typical example, taken at dusk. I love the warm glow of the city’s street lights, coming to life as the day slowly fades to dusk, Lisbon’s picturesque harbor visible off in the distance.

Taken any great photos during your recent travels? Why not add them to our Gadling group on Flickr? We might just pick one of yours as our Photo of the Day.

I work part-time in a cheese shop, and I’m also a contributing editor at culture, a consumer cheese magazine.I can’t help noticing that, despite a still-sluggish economy, people don’t want to do without their cheese. Especially if they’ve fallen for a specific type during their (usually European) travels.

Not everyone who bellies up to the counter is a globetrotter or a cheese geek, but they’re all eager to try new things and learn about the animals and cheesemakers responsible, and what, if any, cultural role certain cheeses play in their country of origin. It got me thinking: why not show Gadling readers how to do a bit of armchair travel to Europe via their local cheese shop?

Cheese has long been associated with revelry, in part because of its cozy compatibility with beer, wine, Champagne, and certain spirits. With the holiday season upon us, I put together a list of some delicious, versatile, affordable European imports that will make any small party more festive. The best part? You don’t need to be any kind of cheesewunderkind to put together a banging cheese plate (suggestions coming up).

I usually allow about an ounce of each cheese per person, assuming there’s more food. If you’re throwing a big party, it may not be financially feasible to purchase certain products (and there’s nothing wrong with serving a mass-produced Gruyere or Gouda). Note that some styles of cheese are less dense than others, so depending upon price, you can get more dairy for your dollar.

In addition to picking some of my own favorites, I turned to one of culture’s co-founders, cheesemonger Thalassa Skinner of Napa’s Oxbow Cheese Merchant, for advice:

The Cheeses

FranceLangres (cow): Traditionally served with Champagne poured over it (those decadent French!), this well-priced washed-rind is a little bit stinky, with a dense, creamy interior and tangy lactic finish. From the Langres plateau in the Champagne-Ardenne region.HollandEwephoria (sheep): Nutty, rich, with a hint of crystallization, this butterscotchy Gouda will convert even the ambivalent into cheese aficionados.

SwitzerlandAppenberger (cow): This buttery Alpine-style cheese from the Schweitzer Mittelland region has a faintly grassy tang. A surefire crowd-pleaser.

ItalyRobioladue latte (a blend of cow and sheep or goat’s milk): A rich, mold-ripened number with a slightly sour, mushroomy finish, from the dairy-rich Piedmont and Lombardy regions. Top imports include those by Perolari due Latti, Robiola Bosina, and Robiola delle Langhe.

SpainLeonora (goat): A loaf-shaped, mold-ripened cheese from the northwestern village of León. Creamy, tangy, and delightful, with a blindingly white, dense, chewy interior.

PortugalAzeitao (cow): Yeasty, full-flavored, with a slightly bitter finish; a beer-lover’s cheese. From the village of the same name, in the Arrabida Mountains, near Lisbon.

EnglandStilton (cow): Colston-Bassett makes perhaps the finest version of this historic, earthy blue cheese. It’s a classic British holiday treat, produced in Derbyshire, Leicestershire, and Nottinghamshire. Stichelton is the equally delicious, raw milk version; it’s a bit more fruity and crumbly. But for another British tradition, go for a robust Cheddar. Keen’s (cow) is buttery, with a horseradishy bite.

IrelandCoolea (cow): This dense, buttery, Gouda-style from County Cork has a sharp, grassy finish. Unusual and delicious.

K.I.S.S.: This is a fun little acronym I learned in culinary school. It stands for, “Keep it Simple, Stupid.” A foofy, cluttered cheese plate with too many accompaniments just detracts from the headliner. You can keep sides as simple as some plain crackers or a baguette, or add toasted almonds, walnuts, or hazelnuts, and some preserves, or honeycomb or dried fruit or grapes or slices of pear or apple (in summer, use stonefruit such as peaches or cherries, or berries).

You can also go the savory route with dry-cured or green olives (Picholine are my favorite) and some salumi (add grainy mustard, cornichons, and a hearty rye bread for a winter supper). Forget the sundried tomatoes, pickled onions, pepperoncini, artichoke hearts, tapenade, stuffed peppers, or whatever else the local deli has in its antipasti bar. It’s overkill.

Stick to three to four cheeses that increase in intensity of flavor. You can do whatever you want: all blues, or all goat cheeses. For a diverse, well-rounded plate, try: One creamy/mild; one semi-soft or semi-firm with some kick, or a washed-rind/ surface-ripened; one hard-aged; one blue or something really punchy (taste this last, because the stronger flavors will obscure your palate). Your cheesemonger can help you pick things out and explain these terms to you, or click here for a glossary.

When pairing cheese with beer or wine, a rule of thumb is to match the intensity of flavor of the cheese to that of the beverage. The following are some suggestions for some of the more tricky, assertive cheeses.

Goat cheese: A good rosé will almost always work, as will a light German beer like Hoegaarden.Big, stinky washed-rinds: Pair with sweet bubbly; the effervescence will help cleanse the palate and won’t compete with the flavor of the cheese. If you’re drinking beer, go with a light pilsner or lambic.

Blue cheeses: Go for a sweet dessert wine (not Port) or Lambic beer with fruit, such as framboise.